Red Lentil Dahl (Masoor Dal)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This red lentil dahl or masoor dahl does an exceptional job of turning pantry staples into a meal that is satisfying on every level. I use red lentils, coconut milk, and a classic blend of spices for a balanced and delicious meal that only takes 1 hour to make.
This red lentil dahl recipe leans into classic and authentic Indian flavors, while keeping the process easy enough for home cooking, the same way my Instant Pot dal does. If you are planning on making this nourishing and protein-packed meal, make sure to serve it with some fluffy rice.
I started making this red lentil dahl when my kids were old enough to tolerate all the spices and ingredients. There was never any worry that they would be picky, as I had been feeding them my easy lentil stew for baby since they were around 7 months old. The first time my eldest had this masoor dahl, he asked why it tasted different, and better! Ha! I was accused of withholding ingredients by my kid, but I made sure to explain that a baby’s digestive system is delicate.
👩🏽🍳 Why I Love This Recipe
I have always maintained that red lentil dahl is one of the best nutrient-dense comfort meals. These lentils are rich in plant-based protein, fiber, and iron, while the spices are both flavorful and functional, with their benefits in supporting digestion, providing antioxidants, and reducing inflammation. This dish also supports steady energy, and as a mom and nutritionist, what more could I ask for?
When making red lentil dahl, I take my time to cook the aromatics, then add the spices, giving them a chance to bloom in the heat, release their oils, and strengthen the flavor profile. Simmering the lentils gently with coconut milk and tomatoes allows everything to soften at the same rate, leaving me with that distinctive dahl consistency.
I have many dahl recipes, but for some reason, this is the one that leaves the biggest impression. Maybe it’s the intense red hue or the softness that red lentils are known for. Personally, I think it is the simplicity and embodiment of a homemade meal that draws people in. A colleague of mine never really took to any of my lentil dishes until she tried this one. If you are looking for a simple way to add more wholesome meals to your menu, I recommend trying out this recipe.
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🥘 Ingredients
For this red lentil dahl, I use a basic aromatic base, pantry staples, and a mix of spices. This is a complete list of everything I put into my dahl:
Red lentils: I use dried red lentils, which I have rinsed well. These cook quickly and break down to a naturally creamy texture.
Aromatics: Finely chopped onion, garlic, and ginger provide a solid flavor base for this dish.
Celery: I use this for texture and a peppery taste, which balances the richness of the lentils and coconut milk.
Crushed tomatoes: Canned crushed tomatoes bring a bolder flavor and gentle acidity.
Vegetable stock: I use low-sodium vegetable stock instead of water to prevent the seasoning from getting washed out.
Light coconut milk: This adds creaminess to the dish.
Spices: I use curry powder, ground coriander, garam masala, salt, and red pepper flakes to create a flavorsome base.
Fresh cilantro: Finishing the dahl with fresh cilantro adds a fresh and vibrant contrast.
🔪 How To Make
I prepare this red lentil dahl in one pot, which keeps the cooking process very manageable. This is how I make it:
Mix spices, garlic, and ginger: I start by mixing the ginger, garlic, curry powder, coriander, garam masala, and red pepper flakes in a small bowl and set aside.
Cook onions and celery: Then, I add oil to a large pot over medium heat and add my onions and celery. I cook these vegetables on medium-high for 2 minutes, stirring occasionally to prevent burning, until the onions are translucent.
Add spice mix: I turn down the heat and add the spice mix and cook on low for 1 minute, giving the spices a chance to bloom.
Add remaining ingredients: Next, I add the lentils, vegetable stock, salt, crushed tomatoes, and coconut milk.
Simmer: I bring everything to a boil, reduce the heat to a low simmer, and cook covered for 20 minutes, stirring occasionally, until the lentils are soft.
Add cilantro and serve: Finally, I add my fresh cilantro, stir it through, and serve.
💭 Expert Tips
My #1 Secret Tip for this red lentil dahl recipe is to give the spices a chance to bloom. I never rush this step, as this is what keeps my dahl from tasting flat.
Other Tips To Keep In Mind:
- Rinse lentils: I always rinse my lentils thoroughly to remove any dust or debris. Never soak these lentils as they cook quickly, and this may turn them into mush.
- Add extra garam masala: To reinvigorate the flavors, I reserve a pinch of garam masala and stir it through with the fresh cilantro just before serving.
- Watch the liquid: I keep an eye on the pot and add an extra splash of stock if the mixture thickens too quickly before the lentils are tender.
- Adjust seasoning: Before serving, I taste the dahl and add salt, or a squeeze of fresh lemon juice if necessary.
📖 Variations
These are a few of the variations that have been tried, tested, and loved by my picky eaters:
Spinach boost: I stir in 1 cup of chopped fresh spinach, or baby spinach, just before I take everything off the heat and stir through until wilted. This adds a great dose of vitamins and iron, as well as a pop of color that looks amazing.
Sweet potato addition: I add 1 cup of small cubes of sweet potato to the pot just before adding the tomatoes, then I fry them off and simmer with the remaining ingredients until soft.
Crispy toppers: I take a can of rinsed, drained chickpeas, coat them in oil, paprika, salt, and cumin, then roast them at 400F in the oven for 20-35 minutes or airfryer for 12-15 minutes until crispy. I sprinkle these over the dahl for a crunchy bite, which my kids go crazy for.
🍽 Serving Suggestions
I love building a complete meal around this red lentil dahl, keeping a similar or complementary flavor profile across the table. Next time you make this dahl, spoon it over my 4 ingredient cilantro lime rice, with a side of bright green Indian spiced bok choy. The contrasting textures and authentic taste work together nicely.
At home, I usually serve this dahl with my authentic Guyanese roti and a simple cucumber and tomato salad or light vegetables like tandoori cauliflower or Indian cabbage with peas. But a few months ago, I made some vegan potato pancakes for lunch and had a small bit of dahl leftover. I thinned it out slightly and used it as a sauce. It tasted so good, the kids were extremely disappointed that there was not more of it. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover dahl in an airtight container in the fridge for 4-5 days.
Freezing: Once the dahl is completely cool, I freeze it in portions, in freezer-safe containers, for up to 4 months.
Reheating: If frozen, I thaw in the fridge overnight. Then I reheat the dahl gently on the stovetop, adding a splash of water or vegetable broth to loosen the texture as it warms through.
❓Recipe FAQs
Why does my dahl seem more mushy than creamy?
Mushiness comes from either too much heat for too long, or the lentil. Red lentils are great for this recipe as they cook quickly and break down into a thick creamy texture, but they can go from creamy to mushy faster than you think. As soon as the lentils are soft, I lower the heat or turn it off completely. I also make sure to cook the dahl with the lid on to prevent liquid from evaporating too quickly, as it is essential to the creaminess.
What can I use in place of coconut milk?
If I do not have coconut milk, I use cashew cream, unsweetened almond milk, or Greek yogurt. Be sure not to add it too early, as thinner liquids like plant milk can reduce too much and affect the final consistency.
How would dry green or brown lentils work in this recipe?
I have tested this recipe with both of these lentils, and they do work, but the texture and cooking time change. These lentils hold their shape more and take longer to soften, so the dahl is less creamy and more like a stew. When I use them, I increase the cooking time and add extra liquids as needed. These usually take between 30 and 45 minutes to soften.
🥣 More Delicious Indian Recipes!
- Vegan Dal Makhani
- Sweet Potato Dahl
- Chana Masala
- Instant Pot Lentil and Cauliflower Curry
- Instant Pot Dal (you can make red lentil dal in the pressure cooker, too!)
- Slow Cooker Yellow Dal
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🎥 Watch How to Make It
Red Lentil Dahl (Masoor Dal)
This red lentil dahl or masoor dahl does an exceptional job of turning pantry staples into a meal that is satisfying on every level. I use red lentils, coconut milk, and a classic blend of spices for a balanced and delicious meal that only takes 1 hour to make.
Servings: 4 servings
Calories: 249kcal
Ingredients
- 1 tsp extra virgin olive oil
- ¾ cup dry red lentils
- 1 cup chopped red onion
- ½ cup chopped celery
- 3 cloves chopped garlic
- 1 tsp grated ginger
- 1¼ tsp curry powder
- 1 tsp ground coriander
- ½ tsp garam masala
- ½-1 tsp salt
- ⅛ tsp crushed red pepper
- 1 cup vegetable stock
- 1 15oz can crushed tomatoes
- 1 15oz can light coconut milk
- ¼ cup chopped cilantro
Instructions
- Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.
- Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
- Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.
- Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.
- Serve as a soup, or over brown rice with some steamed veggies, or with naan or roti! I chose to have ours as a “stew” over brown rice.
Notes
- My #1 Secret Tip for this red lentil dahl recipe is to give the spices a chance to bloom. I never rush this step, as this is what keeps my dahl from tasting flat.
- Rinse lentils: I always rinse my lentils thoroughly to remove any dust or debris. Never soak these lentils as they cook quickly, and this may turn them into mush.
- Add extra garam masala: To reinvigorate the flavors, I reserve a pinch of garam masala and stir it through with the fresh cilantro just before serving.
- Watch the liquid: I keep an eye on the pot and add an extra splash of stock if the mixture thickens too quickly before the lentils are tender.
- Adjust seasoning: Before serving, I taste the dahl and add salt, or a squeeze of fresh lemon juice if necessary.
Nutrition
Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Sodium: 724mg | Potassium: 713mg | Fiber: 14g | Sugar: 7g | Vitamin A: 483IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 4mg
Wow this looks amazing defiantly something I will need to try, and with brown rice and steamed greens what a fantastic winter dish for the cool weather here in Australia.
Thanks so much Hayley! Adding greens and rice would be perfect for this dish! Let me know how you like it! 🙂
Made this yesterday.. What an amazing meal!! It was especially soothing and yummy with the weather being so cloudy and rainy (in East Bay).
Thank you for your recipes!
Komal
Awesome!! You’re right this recipe is perfect for the weather we’re having in the Bay right now. What is up with the rain in June? So strange! 🙂 So glad you liked this recipe Komal!
Hello would you mind sharing which blog platform you’re working with? I’m planning to
start my own blog in the near future but I’m having a difficult time deciding between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for
something completely unique. P.S My apologies for getting off-topic but I had to ask!
Hi Laurel! I use Wordpress and I love it! 🙂
Thanks for this recipe! I made a double recipe of it last night and omitted the red pepper and added a bit of chicken; served over basmati rice. My husband and I thought it was delicious. Our 12 month old son gobbled it up too which is why I left out the red pepper. Best part is we have plenty more for another meal this week! Will make again. Thanks!
Yay!! So happy to hear that Lindsey! Love the modifications you made – I bet it made it a really wholesome meal 🙂 I’m glad your son liked it too!!
Hi Anjali,
Nice to meet you 🙂
This one is so inspiring and I love this one. Actually never tried this dish. Thanks for the share!
Hi Jess! It’s nice to meet you too 🙂 I’m so glad you like this recipe – you’ll have to let me know how it turns out!
Being a vegetarian this blog was really interesting and informing for me. I never knew lentils had so many health benefits. I love how you gave the alternative of cauliflower instead of rice to have with the Red Lentil Dal. I was wondering if there were any meats that would go well with this dish? As my partner isn’t vegetarian.
Hi Rhianne! I’m so glad you like my blog! And yes – lentils are really a wonderful superfood – they are one of my favorite legumes to have 🙂 I think chicken (seasoned with Indian spices) would probably go well with this dal, so I’d recommend that! Hope that helps!
Heya Anjali,
Love your vege recipe, im gonna go go try it. Personally, I aint a fussy eater and is thankful for every meals on the dining table so having to go coupled with your recipe, it gonna add flavours to my vege dietary regime – prob progressively increase from once a week onwards. Thanks again =)
Thanks so much! I’m so glad you like this recipe – you’ll have to let me know how it turns out!
I have never tried lentils before. I am kind of a picky eater and have a texture issue. Although this dish looks like it has a similar texture of oatmeal, I think that I am going to give it a try. I am always down to try new foods meals, and this looks like and easy and tasty one to start with. Thank you for sharing this!
Hi Ashley! My husband has a texture issue too – so you are not alone 🙂 And actually – I’d say that oatmeal has a much more “mushy” texture than this dal. It has a nice crunch and bite to it from the veggies in it – which gives it a more interesting texture. Let’s put it this way: oatmeal is too mushy for my husband, but he loved this dal. Let me know how it turns out for you and how you like it!
Hi Anjali,
I see you use the crushed garlic from trader joes… I see it in the frozen food section and have wondered how it is. I prefer not buying crushed garlic, because most of the brands I’ve tried taste harsh, but it would be good to have some ready garlic when I’m in a hurry.
Hi! I actually love the crushed frozen garlic from Trader Joe’s. It is an incredible time saver and tastes just like fresh garlic in cooked dishes. I wouldn’t recommend it for any dishes that aren’t cooked through fully (e.g. for a salad dressing) – I’d just use fresh garlic for those. But for fully cooked dishes it works like a charm!
daal is my ultimate comfort food 🙂 and love how red lentils cooks so quick
Dal is totally comfort food for me too!! And yes! The quicker cooking lentils are my favorite 🙂
I love lentil dal and want to make this for sure! Have you ever tried using other types of lentils or do you think that would change the flavor too much?
Thanks Sarah! I think yellow lentils would probably work in this recipe, but I wouldn’t use some of the darker lentils — I think that would change the flavor too much. Hope that helps!
Wow, lovely recipe. I use red lentils a lot these days but mainly as a thickener. I also use in a tomato and squash curry which is delicious. I will definitely make this Dal – never thought about using coconut milk with lentils – yummy!
Oh interesting! I’ve never thought about using lentils as a thickener but that totally makes sense. What a great idea Sarah!
This looks amazing – though the last time I cooked with lentils, it was an epic fail! I’ll definitely have to try again. Two questions: where do you find garam masala? I’m in the south Bay Area and don’t know where to look. Also, have you ever thought about putting up a healthy Palak Paneer recipe? I was craving some the other day so I looked on your blog… but noticed you don’t have a recipe! What am I to do? 😉
Hi Casey! Yes definitely try again – I promise this recipe is super easy to make! Oh and to your questions: You can actually find garam masala at most major grocery stores, but if you don’t want to search around – just go to Whole Foods. They have it for sure. And yes!! Palak Paneer is one of the husband’s favorites and I have been trying to figure out a way to make a healthier version for a while. So stay tuned!! As soon as I finalize my recipe it will be posted 🙂
I can’t wait to try this! I have only recently started cooking with lentils and am looking for some recipes. I used to eat Indian food quite a bit when I lived in NYC but really haven’t had it in years. I think it’s time to introduce it to the family! Thanks!
Simply well.
Michelle
Thanks Michelle! You’ll have to keep me posted on how it turns out and how your family likes it! 🙂
This looks good – I like that its thick and looks like it has some texture. I love the yellow dal, but sometimes I need a soup with a little more “ompf!”
Thank you so much Maria! I’m sure you will love this recipe!
I’m definitely with you on this one–dal is the best! Right now I like to make one with red lentils and farro, lots of spices, tomatoes, and carrots. It’s so convenient to make a huge pot at the beginning of the week and have it for lunch until it runs out.
Oooh – adding farro to the dal sounds like a great idea! I bet that gives it a wonderful texture as well. Totally agree about making a huge pot at the beginning of the week – I could eat this recipe for leftovers for days!
How do you add the farro? just cook it and spoon the dal over it?
That’s what I would do Ben! I’d cook the farro separately, and then just combine the two in a bowl and eat!